Sweet Potato Cheesecake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 16
• 2 cups graham cracker crumbs (about 12 cookie sheets)
• 3 tablespoons sugar
• 2 tablespoons butter, melted
• 1 tablespoon water
• cooking spray
• 1/2 cup non-fat vanilla yogurt
• 2 (8 ounce) blocks reduced-fat cream cheese, softened
• 2 (8 ounce) blocks fat free cream cheese, softened
• 1/3 cup flour
• 1 1/4 cups sugar
• 1 tablespoon vanilla extract
• 1 tablespoon light molasses
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3 eggs
• 2 (15 ounce) cans sweet potatoes, drained

Recipe

• 1 preheat oven to 350f°.
• 2 crust: combine first 4 ingredients, tossing with a fork until well blended.
• 3 press into bottom of a 9-inch springform pan coated with cooking spray.
• 4 bake for 10 minutes; cool on a wire rack.
• 5 reduce oven temperature to 325f°.
• 6 filling: place yogurt and cheeses in a large bowl; beat until smooth.
• 7 add flour and next 7 ingredients (flour through nutmeg); beat well.
• 8 add eggs, 1 at a time, beating well after each addition.
• 9 place sweet potatoes in a food processor; process until smooth.
• 10 add sweet potatoes to cheese mixture, stirring until well blended.
• 11 pour cheese mixture into prepared pan.
• 12 bake for 1 hour and 20 minutes or until cheesecake center barely moves when pan is touched.
• 13 turn oven off.
• 14 cool cheesecake in closed oven 1 hour.
• 15 remove cheesecake from oven; run a knife around outside edge.
• 16 cool to room temperature.
• 17 cover and chill at least 8 hours.